1. Mix the eggs well with a fork. Add the chicken fat or oil, soda,water, matzah meal, and salt and pepper and mix well. Cover and,refrigerate for several hours.,,2. Dip your hands in cold water and make about 10 balls slightly smaller,than Ping-Pong balls.,,3. Bring water to a boil in a large pot. Add salt and place the matzah,balls in the water. Cover and simmer about 30 minutes or until soft.,,Tip: You can make this ahead. After cooking the matzah balls place them,in the warm soup and freeze. The liquid keeps them fluffy. Defrost the,soup, reheat, and serve. If you like them more al dente, use large eggs,______,,Note: To reduce the cholesterol in this recipe,use 2 egg whites and 2,whole eggs as well as canola oil.